Dukkah Chicken
with Roast Vegetables- Sesame
- Almond
- Milk
- Gluten
- May contain traces of allergens
- Milk
- Peanuts
- Soy
- Wheat
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Pine Nut
- Walnut
A feast for the eyes and the tastebuds, this colourful confetti of roasted vegetables is sure to put you in a good mood. Such a delicious concoction needs an equally bold buddy, and what better than the fragrant dukkah spice blend to really liven up the party?
Ingredients
1
sweet potato
1
zucchini
½
red onion
½
red capsicum
2 fillet
chicken breast
2 tbs
dukkah
(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
½ bunch
parsley
½ block
fetta cheese
(Contains: Milk;)
½
lemon
Not included in your delivery
1 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into 1 cm cubes (unpeeled), the zucchini into 2 cm chunks, the red onion into 1 cm thick wedges and the red capsicum into 2 cm chunks. Finely chop the parsley and slice the lemon into wedges. Lastly, crumble the fetta cheese.
Toss the sweet potato, zucchini, onion and red capsicum in half of the olive oil, season with salt and pepper and place on a lined oven tray. Cook in the oven for 30 minutes or until the vegetables are tender and golden.
Meanwhile, toss the chicken breasts with the dukkah until they are lightly coated in the mix. Heat the remaining olive oil in an ovenproof frying pan over a medium-high heat and cook the chicken for 2 minutes on each side. Transfer the chicken to the oven for the last 10 minutes of the vegetable cooking time. If you don’t have an ovenproof pan simply transfer the chicken to a lined oven tray.
Toss the parsley and fetta cheese through the roasted vegetables.
Divide the vegetables and dukkah chicken between plates and serve with the lemon wedges.
